This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
Formally Brettanomyces Brux-Trois
Attenuation: 85%+
Flocculation: Low
Optimum Ferment Temp.: 70-85°F (21-30°C)
Alcohol Tolerance: Medium-High